Recipe courtesy of Tariq "Black Thought" Trotter

Crunchy Slaw with Seared Tuna and Honey-Sesame-Ginger Sauce

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

1/2 cup shredded red cabbage

1/2 cup shredded green cabbage

1/2 cup chopped green onions

1/2 cup roughly chopped fresh cilantro

1/4 cup shredded carrots

1 red bell pepper, julienned

Three 1 1/2-inch-thick tuna steaks

Sunflower oil, for the tuna

1/4 cup rice wine vinegar

1 1/2 tablespoons minced garlic

1 1/2 tablespoons grated ginger

1 1/2 tablespoons toasted sesame oil

1 1/2 tablespoons soy sauce or coconut aminos

1 1/2 tablespoons sriracha or any Asian chili paste

1 1/2 tablespoons honey

1 1/2 tablespoons olive oil

2 tablespoons roasted cashews, crushed or roughly chopped

1 tablespoon toasted sunflower seeds

1 teaspoon ground Aleppo pepper

1 lime, cut into wedges

Directions

  1. Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
  2. Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
  3. Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
  4. Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.